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Researchers have determined that the Microctonus brassicae wasp species, and genetically similar parasitic wasps, could be used in controlled conditions as a biocontrol to protect oilseed rape and other crops from damaging pests.
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
Through the Cargill Cocoa Promise, the company uses technologies, such as mobile money, GPS mapping and digital data collection to allow for greater transparency on how cocoa is grown and sourced from farmers.
In a bid to address the global challenge of food production, researchers have suggested the uptake of a set of technology solutions, including micro-algae, AI, nitrogen-fixating cereals, GMO and insect breeding.
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
What laboratories need to know to measure vitamin content in foods. By Dr John Szpylka, analytical chemist.
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
In a recent webinar hosted by New Food, Phenomenex discussed critical sample preparation and chromatography contributions for effective trace PFAS quantification in various sample matrices by LC-MS/MS.
It’s easy to expect more from the MS-TS Analytical balance. Designed to bring you performance, safety and durability, this balance works as hard as you do.
Research in the Journal of Dairy Science has highlighted efforts to increase genetic diversity in dairy cattle.
Dr David Acheson, MD, President and CEO of TAG, offers revisions to his January predictions and suggests which paths the US and global food industries might follow in 2020 and beyond.
Chitin serves a wide variety of uses in the food industry, such as food thickeners and stabilisers, and as anti-microbial food packaging.
The challenge for scientists to date is said to have been the development of easily controlled methods to promote nanobubble formation and nanobubble release.
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
